Put eggplant in a colander, sprinkle with 1 teaspoon of the salt and toss to mix. Let drain at least 20 minutes. Pat dry with paper towels.

Meanwhile heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add zucchini and cook about 5 minutes, stirring occasionally, until edges are browned. Transfer with a slotted spoon to a plate.

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